Cumin-Pepper Flank Steak with Horseradish Chimichurri
Ingredients
For the chimichurri
2⁄3 cup fresh flat-leaf parsley leaves
2 tablespoons green onions, chopped
2 tablespoons water
1 tablespoon prepared horseradish
1 tablespoon red wine vinegar
1 teaspoon olive oil
1⁄8 teaspoon salt
1 clove garlic, peeled
For the steak
1 (about 1 pound) flank steak
1 teaspoon cumin, ground
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
Instructions
1. To prepare chimichurri, combine first 8 ingredients in immersion blender cup and blend until smooth.
2. To prepare steak, rub steak with cumin, 1⁄2 teaspoon salt, and pepper.
3. Prepare grill. (I assume you know how to prepare your own grill, since I don’t!)
4. Grill steak about 4 minutes per side, or until meat reaches desired doneness. Remove from heat, tent with foil, and let rest for 10 minutes.
Comments
This recipe is from Cooking Light 2008. I really love these annual compilations and need to get into the habit of using them more often, especially since all of the recipes are online which makes for easy adding to my recipe software! This recipe was lovely and the rub itself was super simple. The chimichurri looks pretty awful, but it was delicious with a bit of horseradish punch.